Amêijoas à Espanhola (Clams Spanish Style)
If you’ve ever sat by the seaside in Portugal, you’ve probably had a dish like this. Amêijoas à Espanhola celebrates fresh seafood, garlic, olive oil, and a splash of wine. Said to have Spanish influence, this Portuguese version leans into bold garlic flavour and a rich broth made for dipping bread!
Equipment
- 1 Large Bowl
- 1 Large Pan
Ingredients
- 2 kilograms (about 4 pounds) clams, cleaned and soaked
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 bay leaf
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 teaspoon paprika
- 2 ripe tomatoes chopped (or 1 can / 14 ounces diced tomatoes)
- ½ cup dry white wine
- ¼ cup tomato paste optional
- Salt and pepper to taste
- Fresh parsley or cilantro chopped
- Lemon wedges for serving
Instructions
- Soak the clams in salted water for about an hour, then rinse well.2 kilograms (about 4 pounds) clams, cleaned and soaked
- In a large pan, heat olive oil, and sauté the onion and garlic until golden.3 Tablespoons olive oil, 1 medium onion, 4 cloves garlic
- Add the bay leaf and peppers; cook until softened. Stir in the paprika and tomatoes.1 bay leaf, 1 red bell pepper, 1 green bell pepper, 1 teaspoon paprika, 2 ripe tomatoes
- Pour in white wine and tomato paste. Season with salt and pepper, and simmer for 5 minutes.½ cup dry white wine, ¼ cup tomato paste, Salt and pepper to taste
- Add the clams, cover, and cook until they open. Discard any that remain closed.
- Finish with fresh herbs and a squeeze of lemon. Serve immediately.Fresh parsley or cilantro, Lemon wedges for serving
Notes
Storage: Remove clams from their shells, and store leftovers in an airtight container in the fridge for up to 2 days. Warm over low heat just until heated through.
